"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for French Cream Filling, by Marie Hermesch, is from Hermesch Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. milk 2 tbsp. flour 2 c. confectioners sugar 1/2 c. butter 1/2 tsp. vanilla
Combine milk and flour. Cook until mixture boils and is thick. Cool completely. Cream together confections sugar, butter and vanilla. Add flour mixture. Whip until very light. When coffee cake is completely cool, lift top layer back enough to spread filling between layers. Replace top and frost with butter frosting, if desired.
We were unable to find the exact recipe for the dough used. We think Grandma used her recipe for sweet rolls for the dough. She divided the dough into 2 balls. Roll each ball into an oval. Butter both ovals generously with softened or melted butter. Fold each oval in half. Bake at 375º until golden brown.
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